Azarabadi, N. And ÖZDEMİR, F. 2016. Comparative Study on Volatile Compounds of Saffron Depending on Quality Category. First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , (Amsterdam, Netherlands), 158.

Azarabadi, N., & ÖZDEMİR, F., (2016). Comparative Study on Volatile Compounds of Saffron Depending on Quality Category . First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety (pp.158). Amsterdam, Netherlands

Azarabadi, Negin, And FERAMUZ ÖZDEMİR. "Comparative Study on Volatile Compounds of Saffron Depending on Quality Category," First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, Amsterdam, Netherlands, 2016

Azarabadi, Negin And ÖZDEMİR, FERAMUZ. "Comparative Study on Volatile Compounds of Saffron Depending on Quality Category." First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , Amsterdam, Netherlands, pp.158, 2016

Azarabadi, N. And ÖZDEMİR, F. (2016) . "Comparative Study on Volatile Compounds of Saffron Depending on Quality Category." First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , Amsterdam, Netherlands, p.158.

@conferencepaper{conferencepaper, author={Negin Azarabadi And author={FERAMUZ ÖZDEMİR}, title={Comparative Study on Volatile Compounds of Saffron Depending on Quality Category}, congress name={First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety}, city={Amsterdam}, country={Netherlands}, year={2016}, pages={158} }